Linda'S Spinach Salad With The Works

• 8 cups baby spinach leaves
• 1 lb asparagus spear
• 1 (6 ounce) jar artichoke hearts, drained, and each cut in half
• 2 cups fresh strawberries, washed and sliced or 2 cups blueberries, washed
• 6 tablespoons feta or 6 tablespoons goat cheese, crumbled
• 1/4 cup pecans or 1/4 cup slivered almonds, toasted
• Dressing
• 1/3 cup bottled poppy seed salad dressing
• 1 teaspoon orange zest
• 1 tablespoon orange juice

1. Snap off the woody ends of the asparagus and discard. Take the rest of the asparagus, and cut them into 1" pieces.
2. Blanch them in boiling, salted water for a couple of minutes, until just crisp-tender.
3. Drain the asparagus, and plunge in cold water until completely cooled. Drain again.
4. Meanwhile, for the dressing, blend together Poppy Seed dressing, orange peel, and orange juice.
5. In a salad bowl combine the spinach, asparagus, artichokes, and strawberries.
6. Lightly toss with the dressing.
7. Place on serving plates, and garnish with toasted nuts, and cheese.

baby spinach leaves, spear, fresh strawberries, feta, pecans, dressing, salad dressing, orange zest, orange juice

Taken from www.food.com/recipe/lindas-spinach-salad-with-the-works-177972 (may not work)